Kothimbir Vadi – Shallow Fried

Step 1: Prepare the Coriander

Fill a pot with water. Clean the fresh coriander by removing the roots and any damaged leaves. Submerge the coriander in the water and let it soak for 10-15 minutes to allow any soil particles to settle at the bottom. After soaking, carefully lift the coriander out of the water and place it in a colander to drain completely.

Step 2: Chop the Coriander

Once drained, transfer the coriander to a cutting board. Roughly chop the coriander into smaller pieces. Continue chopping until it is finely minced.

Step 3: Prepare the Masala Paste

In a small mixer grinder jar, add 12 peeled garlic cloves, 4 green chilies (broken into pieces), and 1 teaspoon of cumin seeds. Grind these ingredients into a coarse paste. Add a small amount of water (about 1/4 cup) to help with grinding if needed.

Step 4: Combine Ingredients for Dough

Transfer the finely chopped coriander to a large mixing bowl. Add 1 teaspoon of salt and 1 teaspoon of chaat masala. Then, add the coarsely ground masala paste from the mixer jar. Scrape out any remaining masala from the jar by adding a little water and pouring it into the bowl.

Step 5: Form the Dough

Gradually add 1.5 cups of besan (chickpea flour) and 1 cup of rice flour to the coriander mixture. Mix everything thoroughly by hand, kneading it into a firm dough. Do not add too much water initially, as the coriander will release its own moisture. The dough should be firm enough to hold its shape.

Step 6: Shape the Vadi Rolls

Lightly grease your hands with oil. Divide the dough into two equal portions. Roll each portion into a cylindrical shape, approximately 6-8 inches long and 2 inches in diameter. Ensure the rolls are compact and smooth.

Step 7: Steam the Vadi Rolls

Place the shaped dough rolls into a greased steamer plate. Steam the rolls over boiling water for approximately 20 minutes, or until firm and cooked through. A knife inserted into the center should come out clean.

Step 8: Cool and Slice the Vadi

Once steamed, remove the rolls from the steamer and let them cool completely to room temperature. This step is crucial for easy and clean slicing. Once cooled, slice the rolls into 1/2-inch thick pieces.

Step 9: Shallow Fry the Vadi

Heat about 1/4 cup of oil in a pan over medium heat. Once the oil is hot, place the sliced kothimbir vadi pieces in the pan. Shallow fry them on both sides until they turn golden brown and crispy. This usually takes about 3-5 minutes per side.

Step 10: Serve

Once fried, remove the kothimbir vadi from the pan and place them on a plate. Serve hot with your favorite chutney or sauce.

• Ensure coriander is thoroughly drained to prevent a sticky dough.

• Add water very carefully to the dough mixture, as coriander releases moisture.

• Cool the steamed rolls completely to room temperature before slicing for clean cuts.

• Adjust green chilies according to your spice preference.

• Deep fry the vadi instead of shallow frying for extra crispiness.

• Add a pinch of turmeric powder for a brighter color.

• Incorporate a small amount of sesame seeds into the dough for added flavor and texture.